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Instant Pot Deep Dark Chocolate Pudding

Instant Pot Deep Dark Chocolate Pudding PureWow 1/7/2021 “We’re a pudding family,” she proclaims. “I’m so not bothered by whipping up a from-scratch pudding on the stovetop, because it’s always worth it, and we almost always have the ingredients to pull it off: milk, eggs, chocolate, sugar. Still, a hands-off version (i.e., no stirring)—a true set-it-and-forget-it from-scratch pudding—is another of life’s little gifts, and one I’ll gladly accept. I suggest you do, too.” That’s where the Instant Pot comes in. According to Copeland, cooking this pudding on low pressure yields a looser, creamier pudding, while high pressure produces a soufflé-meets-mousse texture. As irresistible as it is right out of the pot, you’ll want to let the pudding cool completely before serving or even dipping in. “To get the right texture, it’s essential that the steam settles,” she writes. “Dive in too early, and you’ll upset the delicate balance and flawless presentation.”

Maple-Cinnamon Squash Agrodolce

Maple-Cinnamon Squash Agrodolce Cookbook author Sarah Copeland is known for beautiful, simple food that we want to eat every night, and her newest title, Instant Family Meals, is full of exactly that. This maple-cinnamon squash agrodolce recipe is the perfect example: It’s gorgeous but requires few ingredients, and comes together in all of 30 minutes. “One of my earliest food memories is of my mom’s baked acorn squash,” Copeland writes, “with pools of brown-sugary butter floating in its roomy cavity—an American classic. Squash is inexpensive, nutrient-dense and easy—though time-intensive—to prepare. I’ve tweaked my mom’s recipe for a quicker weeknight side dish with a touch of agrodolce (Italian for ‘sour and sweet’) thanks to a blend of cider vinegar and maple syrup, so the squash, not brown sugar, is front and center.”

A Week of Comforting One-Bowl Meals from Sarah Copeland of Edible Living